Jordan Rolls – And Why Interruptions Are The Key To My Success

I’m gonna start out by telling y’all that it is probably not a good idea for me to post today. My normally scattered mind is even more so, thinking on a million different things as I race to finish up my book. I’m trying to make sure my heart is in every story and that I haven’t overlooked a single cherished recipe. My hands are shaking when I stop typing because my heart and nerves say “Go! Go! Go! One more…tell them one more!”.

It’s a race to share my love for you and the wonderful upbringing I have been fortunate enough to have and I want to make sure I eek out every bit of it that I can. Like when an old friend is about to leave and you have to give them that last, urgent hug where you squeeze just a little bit tighter in hopes that they’ll feel how much you mean it. When all is said and done I hope you’ll all read this book and know how very important you have all been in the process of writing it, and I hope you’ll be able to feel how grateful I am and how very much you mean to me.

That said, I’m gonna try to get through this post with the proper instructions, the links where they should be, and not overlook any glaringly obvious details!

But before we get to that, my little soap box has been feeling awfully neglected as of late and so I promised it I’d take it out and dust it off a bit….

~clears throat, stands up straight, and grasps her right lapel as she prepares to address the audience~

I’m often asked how I do it all. How I have time to maintain a home, take care of my kids, keep a blog going, answer emails, write a book, and still manage to put supper on the table at night. The funny thing is that every time someone asks me how I do it, like most of us, I can’t help but wonder the same thing myself.

The course of writing this book was probably one of the most stressful times in my life to date. Juggling everything has become increasingly difficult and I had to send out a few S.O.S. calls to friends and family members – bless them for answering.

One particular day last week, as my deadline was drawing close, I found myself dreading my daughter coming home from preschool. It had been a very productive morning and I caught myself thinking “She’s going to be here soon. She’s going to interrupt me all afternoon and I won’t get a single thing more accomplished on the book.” I could feel the stress building and I huffed in frustration “Why can I not just have a day without interruptions?”

At that moment, I experienced an epiphany. In the midst of the churning inside, it hit me right in the pit of my stomach just what those interruptions were and more importantly, what my life would be without them.

A day without interruptions would be a day without my kids, my family, and friends. A day without interruptions would be a day without emails from the wonderful people who read Southern Plate and take time to let me know that I’ve somehow managed to speak my heart in a way that has touched theirs.

Sometimes it’s a phone call from my mother in the middle of a blog post. I’m so fortunate to still have her in my life and to count her as my dearest friend. Sometimes it’s a little face peeping around the computer screen who has a habit of starting every single sentence with the world “Mama” and I’m reminded that my greatest dream has come true in that I am a mother to two beautiful children.

In that moment, I saw interruptions in an entirely new light. Not as annoyances, but as blessings, God’s way of checking in with us and reminding us to take a moment to appreciate the things that really matter.

How do I do it all?

After that one moment I can tell you without a doubt that the secret to any success I may have and anything I may achieve is owed entirely to the multitude of interruptions in my life.

As you go about your day, checking off your growing to do list and wondering how you are going to fit it all into the waking hours, I hope you are as fortunate as I am to have the wonderful interruptions that make it all worthwhile.

~steps down and takes a deep breath~ I feel better now. ~grins~

And now for the recipe. This is my personal roll recipe, that I serve whenever an occasion calls for them. They are pretty easy as far as yeast breads go and I hope your family will enjoy them as much as mine does. I especially like to make them whenever I bake a ham, using the leftover rolls and ham to make little sandwiches with the next day.

You’re also going to need some hot water and aren’t we fortunate to be able to just go get that out of the sink?

Lots of folks don’t have such luxuries.

I don’t like to use packets of yeast because I have the patience of a nervous lizard so I use the jar yeast which can be purchased beside the packets.

This way I just measure it out. The back of the jar will tell you how many teaspoons equal a packet. In this case I’m going to use four and a half teaspoons.

I’m going to just put the packet measurements at the bottom, though, because that is what most people use.

This little jar will keep forever if you put it in your fridge but I usually go through a few each year – at least.

Measure your sugar, salt, 2 cups flour, and yeast into a bowl.

Cut in shortening with a long tined fork.

You can use a fancy pastry cutter if you want to but that’s just one more thing to clutter up my kitchen so I got rid of it years ago.

After you get your shortening cut up in there real good, add your eggs.

Like so.

Flash was on in this picture so if it looks a little whiter that is why.

Beat up your eggs a bit.

I know they didn’t do anything to ya but sometimes things like this happen with no provocation.

Those eggs were in the wrong place at the wrong time.

Beat ’em!

And mix them up in there.

Now we add our melted butter or margarine. You want to melt this and then give it time to cool so that it isn’t too hot.

The thing about yeast breads that is most tricky to folks is getting their liquid ingredients the right temperature. A good rule of thumb that has always served me well has been to make sure liquids are about the temperature as baby’s bath water. Yes, I stick my finger in the melted margarine, it doesn’t hurt anyone.

If it’s as warm as a baby’s bath water, but not hot, then it is a great temperature.

Add the remaining flour.

and the water, again making sure the water is the temperature of baby’s bath water.

If you don’t know what temperature a baby’s bath water is then you could always go borrow a dirty baby, I suppose…

Stir that up good.

It’s going to look like a lumpy blob when you’re done.

Cover that with a towel and let it sit for twenty minutes.

After twenty minutes, it’s going to look like an even bigger lumpy blob.

This is good. You have done well, grasshopper.

Now we need to flour a surface and pour our blob out onto it.

I just put out a sheet of waxed paper to save cleanup and sprinkle a good bit of flour over it so my dough doesn’t stick.

You need to knead..

~pauses and reads that again~ That just looks funny…

Okay, so you need to knead your dough a time or two and what I do is just put some flour on your hands, press the dough into a ball, and then smoosh it out with the heel of your hand. Then put it into a ball again and smoosh it out again with the heel of your hand.

Then wonder what crazy person decided to call that part of your hand a heel because that makes no sense at all to me.

I know, I’m in rare form today but if you think this is bad, you should see me when I’m caffeinated.

From here there are two ways you can go with these rolls.

Okay so in reality there are countless ways you can go with this but I am going to show you the two ways that I use.

I’ll start with my favorite and the less maintenance one.

My favorite Method #1

After kneading your dough two or three times, shape it into a rectangle.

If this doesn’t look like a perfect rectangle to you then squint your eyes until it does…

Cut into strips with a pizza cutter.

And then cut cross wise.

I like this method best because it’s easy and ends up yielding larger and smaller rolls which seem to suit company better anyway.

Spray one 9×13 pan with cooking spray.

Arrange in pan and spray tops lightly with cooking spray.

Cover with towel and let rise for twenty minutes.

~~~~~~~~

METHOD 2

Pat your dough out into a circle, about twelve inches in diameter.

With a pizza cutter, cut the circle into sixteen pieces.

Spray two 9×13 inch pans with cooking spray.

Roll each triangle up beginning on the big end and rolling towards the point.

Like so.

Space them out a bit and put them in two 9×13 pans.

I spray the tops lightly with more cooking spray to have prettier rolls when they are done baking and to help prevent them from sticking in the next step.

Cover with a towel and place in a warm place for another twenty minutes.

note: My oven is not on in this pic.

Another note: Terri gave me this dish towel when she came to visit Bountiful this past summer. Ain’t it purty?

After twenty minutes, preheat oven (without rolls in it) to 350.

Bake for about twenty five minutes. Brush with melted butter or margarine when done.

Method #1

Method #2

My mother in law, Linda, myself, and Mama just before Christmas day dinner at Bountiful.

Comments

You never cease to amaze me, Christy. Your positive outlook and way of looking at life and the ways of the world is motivating. You inspire me to be a better person in every way. Thank you for your words of wisdom AND your humor. Thank you too for the Jordan rolls recipe. I shall try it one day, seeing as I have never, ever tried baking bread with yeast and find it intimidating. This post, step by step seems like I just might be able to handle it.

OMG! These sound so heavenly. I am a Foodservice Manager for a Middle School. Ironically we have rolls tomorrow and I am going to try cutting our dough with a pizza cutter.
Volunteering for homework – due tomorrow – will post pics tomorrow night. I feel as if you are my family. I can’t wait to check in – I admit when I’m not working – several times a day. Just to make sure I won’t miss something. You not only inspire me but give me several laughs a day. Funny how God brings people in our lives, huh?

Thanks so much for the roll recipe. I’ve been searching all over, looking for different ways to make them and bought countless bags of flour trying them out. I’ll add this one and do my best not to pig out on them.

I hope everything gets back to “normal” soon or at least slows down for you. Normal is relative of course.. but not a word you’d use talking about my relatives lol.

Hi Kim, I am 40 and then some and I have at least ~winks~ bought a packet of yeast but have never tried to use it. YET! Let’s do this together, like say, on the first day of February or something. Are you game?

I’m barging in too, but just to say I have bought yeast before. We use it to put down the commode to keep the septic lines working. Never baked bread with it. Ya’ll have fun baking the rolls. I don’t think I can knead the dough.

Now I’m barging in (but we’re all here chatting so I don’t ever actually see it as barging when we converse on the comment thread, its more like “being social”)
I’m wondering if I should do a video of making these, what do y’all think?

When my kids were littler, and I was pulled in six directions every five minutes, I’d think, “In no time at all they will be grown – love them now!” and I’d hug them up as hard as I could. Now they’re a little older and a little pricklier to hug (you know how older boys get), but I still hug ’em every chance I get. Time evaporates!

Who are we to think we’re the center of our universe? Who would we serve if we were? The serving is the point of our lives!

Yum! I have been needing a quick roll recipe. 99% of the time I forget that I want to serve rolls with dinner until it is too late and these will be prefect for those times.
By the way you can get 2 pounds of yeast at Sam’s club for about what one of those jars cost. If you don’t have a membership find someone who does and have them pick it up for ya. I go through probably 3 2lb packages a year.

Christy, you are a very gifted writer. I see you going very far in life with your cooking/books/engagements/TV appearances, etc. Hopefully one day soon you will be on National TV so we can all enjoy you.

The rolls sound so delicious. I will wait for a special occassion to make them. Maybe Easter with a ham would be just the perfect time.

I must say you made me cry talking about your interruptions and what they really mean to you. You are one wise lady/Mother. God bless you and your wonderful family. I would love to meet you one day.

Oh _I can almost smell the yeasty, warm goodness of those rolls through my computer. All they need a a nice blob of strawberry jam and me to eat a half dozen. Oh is that more than a serving???
Christy-I have often wonder how you do it all, but then I think back to when my three sons were young,, in school, band, sports , and all and I now know those were the best days of my life. Treasure each day and when you get a little frazzled just step back and remind yourself what is important and it is not having the shiniest kitchen floor. It’s the sticky kiss from the strawberry jam.

I’ve never made anything with yeast before-though I keep buying the packets and telling myself to do it. This looks like the perfect yeast recipe for my first attempt.

Please don’t worry about us quitting reading SP. I certainly am not going to stop. I think most of us realize you are quite busy at the moment, just like the rest of us from time to time. Give yourself a break! Go love on your hubby and kids. We’ll still be here, ready and waiting for the next wonderful recipe and ultimately your book!

Have tried in the past to send comments and have been unsuccessful. I must be missing somthing. Cany you tell me what I might be doing wrong? Thanks and I love reading your posts and recipes. Good luck on your book.

What??? Give up reading your funny, wise, wonderful “tangents” and not try anymore of your great recipes?? Nevah happen! Thanks for all you do, and I agree with whoever said can’t wait till you are on national tv (Foodnetwork, are you listening??) so I could watch you every day. Love you, your family, and your blog. Keep up the great work.
Barb

Christy, another wonderful post! All those “interruptions” are truly blessings! Sure would be lonely without them! I sure felt your heart in this post and read it out loud (through my tears) to my husband!
So glad to be a part of this wonderful S.P. family!
The Jordan rolls look amazing! Look forward to making them!

Christy, You’re so dear. Every word you write, whether it’s on your soapbox, delighting us with your tutorials, or just passing the time with sweet memories, is just filled with LOVE. That’s why you’re succeeding so quickly – we all feel the love, and so will everyone else out there. Don’t ever, ever change. Love, Patti Moss p.s. I can’t wait to try the Jordan rolls!

Hum, we must have been connected mentally when you wrote this blog because my little “interruption(s)” were interrupting me all weekend and I got very little done. I too couldn’t help but wish for more time by myself. Thank you for writing this blog up because I sure did need a reality check. My children are my greatest dream as well.

Christy girl, you have brought me to tears with this one!! With three boys, uninterrupted time is like gold around here, and I will admit that sometimes in the deep deep parts of me I miss the quiet and calm. But then there wouldnt be those perfect little pudgy hands giving me hugs and high fives, endless games of hide and seek, and slobbery kisses. And all of that is worth any bit of sanity that I may have left :).
As for the rolls, these look great, but I have never ever used yeast in my life, and think that I am a little scared :)But you havent steered me wrong yet, so I may give ’em a try one of these days.
Have a wonderful time finishing the book – enjoy it! You have worked hard to get where you are, take it all in and have FUN!!

Christy, we read even if we don’t “talk” much.
I have been busy-making Cinnabuns, Cinnabun fudge, etc.
We had some good shrimp poboys with white B-B-q sauce. Also, I noticed that Paula Deen and the Neelys are using it.

these look delicious and I would love to make them. that being said, I’ve never tried any kind of bread making other than in a bread machine and I managed to mess that up a time or two. but little ham sandwiches (with good old blue plate mayo) sound so good, I may just have to bite the bullet and try it! Thanks for all the heartfelt stories you give us, they always make me stop and count my blessings!!

I wish I had the patience to bake bread and rolls. I have never had the patience or whatever it takes. My late Mother was an excellent yeast dough baker, even made real good Danish Pastries, and though she tried to teach me, it never worked. She said it was all in the way the dough was kneaded.

Hi Christy – Yummmmmmmmm………these sound so good! I love homemade yeast bread. A few years ago I invested in a 6 qt. Kitchen Aid mixer, and it mixes up the best buns – and lots of other things, too. I go to the health food store for my yeast. It comes in a one pound brick for about $4.00. I put it into a container and keep it in the frig or freezer. One brand is Fermipan instant yeast. Like the jar you are using, it is so much more convenient and affordable. Even tho I live alone now (widowed 2 yr. ago), I have tried many of your recipes and haven’t found one I didn’t love!! Keep up the good work! I’m itching to get my hands on your new book!!!

God Love you…Girl… you are a hoot!I’m wiping tears and wanting these I cried…..”….Those eggs were at the wrong place at the wrong time..Beat Em”
I CAN NOT wait to try these rolls….I will not let yeast intimidate me anymore!
Take your time….We will wait patiently on pins and needles for you.
Keep up the good work!

Watch out Sister Schubert–Jordan Rolls are on the map!!! These look a lot like the Schubert rolls with the round tin…hahaha…I can’t wait to make these. Bread is one thing I haven’t mastered yet. I can make great cornbread and fritters but I think I’m well on my way now…thanks Christy J.